Lemper
This is a typical Indonesian snack which requires some effort to make but which is well worth it. Can be adapted to make an ideal garnish for various dishes.
Recipe makes 2 kilograms.
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Ingredients
|
500 |
g |
ketan (sticky rice) |
|
800 |
ml |
water |
|
400 |
g |
chicken breast, chopped into small pieces |
|
50 |
g |
santen, creamed coconut blocks |
|
1 |
|
onion, minced |
|
3 |
|
garlic |
|
2 |
tbsp |
candlenut paste |
|
1 |
tsp |
coriander seeds |
|
0.5 |
tsp |
cumin |
|
1 |
tsp |
turmeric |
Preparation method
- First rinse the sticky rice clean with water.
- Place the rice and water in a pan and boil it as you would do with normal rice.
- When the water is boiling, add a pinch of salt and the creamed coconut. Stir a number of times.
- Leave the sticky rice to cook in approx. 10 minutes just like normal rice.
- You then leave the rice to steam. Put the rice in a steamer and steam for 15 to 20 minutes.
- Spread the steamed rice over a large tray and leave to cool down completely.
- In a mortar, finely grind the chopped onion, garlic, candlenut paste, coriander seeds, cumin, and turmeric.
- Heat two tablespoons of oil in a pan and gently fry the herb paste.
- Add the small pieces of chicken breast and continue frying until cooked.
- Add salt and pepper to taste and leave the filling to cool down completely.
- Take a piece of plastic film and brush with a small amount of oil.
- Place a tablespoon of sticky rice on the plastic film and press to form a square shape.
- Place a thin strip of filling in the centre.
- Roll up carefully using the film.
- Firmly press the edges of the rice together and roll between your hands to form a firm, compact roll. Also seal the ends. Make sure the lemper is well wrapped in the film.
- The lemper can be heated in the steamer, microwave, or oven just before serving.
Serving suggestions
- As part of an Asian buffet.
- As part of a selection of Asian appetisers.
- As a snack or lunch dish.
- Can be adapted to use as a garnish for main courses.